Caramel Shortbread Squares

Yesterday I was craving a sweet treat and came up with these. I love vanilla and caramel flavors so I stuck with those, but if you like chocolate, I definitely suggest sprinkling chocolate chips on top of this.

This paired really nicely with Earl Grey tea, and they were super decadent.

These caramel shortbread squares pair really nicely with Earl Grey tea, and they are super decadent.

2 cups almond flour
2 tbsp coconut flour
1 tbsp vanilla
¼ cup honey
¼ cup butter
½ tsp baking soda
1 egg

Caramel Sauce

¼ cup butter
¼ cup honey
1/4 cup coconut milk + 1 tbsp
2 tbsp coconut sugar

Preheat the oven to 375.
Combine the shortbread ingredients in a food processor. Blend for about a minute. You want the flour to be fine and completely incorporated.
Butter a baking dish (or use coconut oil as I did).
Press the shortbread down firmly and evenly.
Bake for about 20 minutes.
While it’s baking, combine the ingredients for the caramel in pot on medium-high heat.
Continually stir with a wooden spoon.
The mixture will thicken and become a dark brown. I took mine off a little too soon, it even lightened in color.
Pour the caramel over the shortbread and let it cool in the fridge for about a half hour.

If you like chocolate, I definitely suggest sprinkling chocolate chips on top of this.